USING OF PLANT RAW MATERIALS IN THE PRODUCTION OF PROPHYLACTIC YOGURTS
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Дата
2020
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
Sour milk products, especially yogurts, are very popular not only in Ukraine but also around the world, so improving the composition of this category of products is quite important. Using plant raw materials in yogurt will not only broaden the range of this product, but will also allow using it in various diets, including those to prevent certain diseases, to improve the function of the digestive tract and physiological processes in the body, and to prevent premature ageing. The purpose of the study is to create prophylactic products using powders of plant raw materials (Jerusalem artichoke, celery, pumpkin seed meal) and determine their effect on the organoleptic, physicochemical, structural and mechanical properties of yogurt. Plant raw materials can enrich yogurts with plant proteins, complex polysaccharides, vitamins, and minerals. Experimental samples of yogurts with plant powders added in different concentrations have been obtained in the laboratory. According to the results of organoleptic studies, using the point rating method, the optimal amount of plant raw materials added is 5%. According to the results of structural and mechanical studies, the dependence of the effective viscosity of yogurts on the concentration of the introduced plant powder is not linear. This is explained by the interaction among the particles in yogurt and the formation of a structured food system. The change of the acidity of the yogurt samples (which is an important quality parameter) has been studied, according to the results of titrimetric and potentiometric analyses. It has been determined that powders from plant raw materials increase the titrated and decrease the active acidity of yogurt. To study the probiotic properties of the yogurt samples, the viability of probiotic microorganisms has been calculated in vitro, under conditions simulating the process of human digestion. The results show that the probiotic capacity of the product increases by 1–2 orders of magnitude. It has been experimentally confirmed that using plant raw materials to produce yogurts is practical